Huevos Rotos


We have Diana Henry to thank for this perfect midweek dish – Although we tend to have it on a Monday and add some sweet, pointed red peppers.


4 tbsps extra virgin olive oil

2 red onions, finely sliced

400g small waxy potatoes, peeled, or unpeeled if you’re feeling lazy, and sliced.

2 sweet pointed red peppers

Salt and pepper

2 garlic cloves – any old how

3 tsp smoked paprika

A few chilli flakes – to spice things up

2 to 4 eggs - depending how hungry you are


Heat the olive oil in a large non-stick pan over a medium heat and add the potatoes, onion and peppers. Fry for about 15 – 20 minutes, or until the potatoes are soft and everything is golden. Season well, then add the garlic and spices and cook for another 4 minutes.

Break the eggs, one by one, into the pan from a height -maybe a 12 inches - so that they crash into the mix – some of them may break, but don’t worry as the dish is called ‘broken eggs’ after all. Season the eggs with salt and pepper and let them cook for a minute or two without stirring – you can scoop up some olive oil from the edge of the pan and baste them to help them set. Pierce any unbroken eggs with a knife so that the yolks run just before serving.